Cranberry Walnut Muffins
Bursting with the perfect harmony of tart and nutty flavors, these Cranberry Walnut Muffins are a delightful breakfast or snack option that’s both satisfying and easy to make! Featuring plump dried cranberries and crunchy chopped walnuts folded into a buttery, vanilla-infused batter, these muffins strike the perfect balance between sweet and savory. With just 15 minutes of prep time and 20 minutes in the oven, you’ll have a batch of soft, golden muffins ready to enjoy. Perfect for holiday mornings, teatime treats, or on-the-go snacking, this recipe yields 12 muffins that can be served warm or at room temperature. Plus, they’re easy to store, making them ideal for meal prep or entertaining. Elevate your everyday baking with these simple yet irresistibly flavorful Cranberry Walnut Muffins!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (melted and cooled)
- 0.75 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup chopped walnuts
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Do not overmix, as this can result in dense muffins.
Gently fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 to 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 21.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
